Bass, bacon, and arugula sandwich recipe


  • Yield: 4 Servings
  • Total Time: 25 Minutes


  • 4 slices bacon
  • 2 6-ounce boneless, skinless bass fillets, halved lengthwise through the center into 4 thin fillets
  • Kosher salt and black pepper
  • ⅓ cup mayonnaise
  • ¼ cup prepared pesto
  • 1 bunch arugula, thick stems removed
  • 8 slices white sandwich bread, toasted
How to Make It
  1. Cook the bacon in a large nonstick skillet over medium heat until crisp, 6 to 8 minutes; remove.
  2. Season the fish with ¼ teaspoon each salt and pepper. Cook in the bacon drippings until opaque, 1 to 2 minutes per side.
  3. Combine the mayonnaise and pesto.
  4. Divide the pesto mayonnaise, bacon, fish, and arugula among the bread slices to make sandwiches.

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